This webinar will explore the potential of wild food as part of Scotland's food and drink sector. It will consider how businesses can create experiences for their clients by combining wild food innovation with storytelling, while explaining how wild foods can help you build a rural tourism experience.
Delegates will hear from Master Brewer Tore Jørgensen from Herslev Bryghus, who produces a range of beers, MARK Hø, brewed without hops, using only ingredients from their own fields and fermented using naturally occurring wild airborne yeasts.
Faroese chef Gutti Winther will look at the growth of new Faroese food businesses focussing on re-discovering crafts and ingredients neglected for decades.
Pelle Anderson, Østersfestival (Oyster festival), will consider how wild foods are influencing the Danish food landscape and other off-season gastronomic tourism experiences in Danish rural communities.
Charlotte Flower, Charlotte Flower Chocolates, will talk about how she creates unique chocolates inspired by the natural flavours available around her home in Highland Perthshire. Presentations will be followed by an open discussion and Q&A session, with speakers and others from this sector.